Bring a pot of salted water to a boil. Cut a small cross in the bottoms of three pounds of red and three pounds of green tomatoes. Blanch tomatoes for about 20 seconds in boiling water, and then shock them by placing in ice bath to chill quickly. Remove from water and peel skins. Rough chop tomatoes, keeping red and green separate. In two stainless steel pots, cook red and green tomatoes on medium heat. In green tomato pot, add honey, apple cider vinegar, brown sugar, a half-cup of olive oil, and mustard seeds. Stir to combine. In red tomato pot, stir together white sugar, balsamic vinegar, a half-cup of olive oil, and a half-bunch of basil. Reduce tomatoes until all liquid is cooked out and tomatoes reach a jam-like consistency. Cut remaining seven pounds of tomatoes into different shapes and marinate in remaining olive oil, basil, salt, and pepper for one hour at room temperature. Serve jams and fresh marinated tomatoes with crackers or grilled focaccia.